Ingredients:
1 Pouch/ Box sugar cookie mix
4 oz. cream cheese, very softened
1/2 cup canned pumpkin
1/4 cup sugar
1 teaspoon pumpkin pie spice
1/2 cup ready-made cream cheese frosting
Cinnamon/sugar mixture (optional)
Directions:
1. Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray. Make cookie dough as directed on pouch/box. Shape dough into 12 even balls. Press dough balls evenly into bottom of each muffin cup and slightly up sides.
2. In medium bowl, mix together the cream cheese, canned pumpkin, sugar and pumpkin pie spice with whisk until blended. Spoon rounded tablespoon of mixture into each dough-filled muffin cup until all used up; spread slightly.
3. Bake 10 to 12 minutes or until edges are light golden brown and filling appears set (cookies and filling will be soft). Cool 10 minutes in pan; carefully remove to cooling rack.
4. Top each cookie cup with a dollop of the cream cheese frosting. Sprinkle lightly with cinnamon/sugar mixture (if desired). Refrigerate cookies in covered container.
(** If you don’t have pumpkin pie spice – here is how you make it**)
Ingredients:
3 Tablespoons Ground Cinnamon
1 ½ teaspoon Ground Allspice
2 teaspoons Ground Ginger
1 ½ teaspoon Ground Cloves
2 teaspoons Nutmeg
Mix all spices together! Store in a air-tight container for future use!
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